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Re: Types of food grown for food banks

  • Subject: Re: [cg] Types of food grown for food banks
  • From: "Sharon Gordon" <gordonse@one.net>
  • Date: Fri, 16 Apr 2004 21:40:45 -0400

ï
Sounds like a great adventure.  One thing to ask is what ethnic groups use
the food banks most, and what vegetables, herbs, and fruit do they really
like?

Also, how long does it take produce to get from your garden to the person
eating the food?  If less than 48 hours, see *.

Depending on the answers to those questions and what grows well in your
area, and how much space you have some additional possibilities might be:

Almonds
Apples
Plums
Cherries
Peaches*
Strawberries*
Grapes
Pears
Apricots*
Blueberries

Radishes
Garlic
Peanuts
Ginger
Kale
Lettuce*
Turnip/mustard/spinach Greens*
Spring onions
Green beans*
Chinese Cabbage
Carrots
Daikon
Hot peppers
Sweet potatoes
Cucumbers
Turnips (maybe, not a usual favorite)
Popcorn
Butternut squash
Beans that are good dried

Basil *
Chives
Cilantro*
Parsley
Rosemary
Sage
Thyme


If you have the appropriate ethnic groups who would know what to do with
them:
Eggplant
Fava beans
Fresh soybeans
Fresh chickpeas
Flour corn (maybe ground)
Giu Tsai (Chinese flat bladed garlic leaves)
Perilla*
Gailon /Gai laan
Cactus
Parsnips
Rutabagas
Escarole
Sorrel*
Pumpkins (smaller pie size)
Mung beans

If you can get access to a sheller:
Sunflower seeds

Sharon
gordonse@one.net





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